Marinated eggplant with carrot
0.5k - -
This recipe gave me a girlfriend. Her eggplants were called "the Korean and". Because I don't pretend to know the Korean cuisine, called the recipe differently and have slightly changed. Prepares simple, it's delicious!
Ingredients for Marinated eggplant with carrot
- Eggplant - 1 kg
- Carrots - 300 g
- Garlic powder - 1 tsp.
- Seasoning - 3 tsp.
- Salt - 1 tsp.
- Granulated sugar - 3 tsp.
- Vinegar - 3 tbsp.
- Vegetable oil - 2/3 of the stack.
- Garlic powder
- Granulated sugar
- Vegetable oil
Step by step instruction of cooking Marinated eggplant with carrot
My eggplants, remove the stalk, cut along popolam. Put in a saucepan, pour water, bring to a boil and boil about 5 min.
Cut the eggplants (assuming strips).
Carrots labor on a coarse grater (can be in Korean, but I like it on normal).
Spread the eggplants and carrots in a saucepan, add the spices,
Salt, sugar, vinegar.
Vegetable oil is heated until bubbles and carefully pour in the eggplant. Stir again, cover tightly with a lid and leave overnight in a cool place.
In the morning the eggplants are ready!